Spinach Salmon Salad with Cilantro Lime Dressing

I’ve never quite understood why my “health conscious” friends and coworkers always complain about their unhealthy office lunches, yet still can’t find 10 mins out of their day to meal prep the night prior (or morning of). Even worse, they head to the food trucks lined up outside…no judgement of course, but I’d rather see that happen once in a while when you really couldn’t take 10 mins to prep a clean meal, versus making it an every day occurrence.

Maybe it’s just because i’ve always been the office health nerd that brings in my own Tupperware. I want to know EXACTLY what I’m putting in my body because, after-all, you literally are what you eat! Your body uses the energy and nutrients from cells to re-build itslef everyday. I’ve never had that afternoon slump like most and I chalk it up to clean eating.

Even if you go out and try to grab a healthy salad, more often than not , your good intentions will land you a caloric meal equal to that of a juicy hamburger Why? Well, restaurants LOVE to lay on the fatty dressing full of sugar, salt, and unhealthy fats that leave you wanting more. Thats the food business for ya! They are (unfortunately) very good at what they do and have the perfect recipe (no pun intended) to get your tastebuds dancing and addicted - always wanting more fat and sugar. Also, when I say “fatty dressing” I’m not talking about healthy fats like avocado’s, coconuts, nuts, seeds, etc. No no, restaurants use the cheap, inflammatory, manufactured fats like canola oil.

This seven-ingredient spinach salmon salad is one of the easiest recipe’s to prep and a delicious way to make a quick workday salad. can make it the morning of and let the salmon cool down for a bit before packing it in a separate container, but if you’re like me and you savor every second of sleep you can easily cook it the night before.

You will want another glass container for the lettuce and a mini container for the dressing (so the salad doesn’t get soggy) and one with the avocado half. Pro tip: To keep the cut avocado from browning too much, cut the avocado in half, remove the pit but keep the skin on, squeeze a bit of lemon juice on the cut side, then place the avocado half, cut-side down, in a storage container and cover immediately.

Don’t have a lemon? NO PROB! Fill the container with a small amount of water (let’s an inch of water), follow the steps above (cut avo in 1/2 open side down immersed in the water) and BAM your avo will remain vibrant by the time your ready to eat.

Okay, time for the recipe! You can get the dressing’s shipped right to your door with one click on amazon! My amazon influencer account is linked in the recipe.


  • 1 teaspoon Primal Kitchen Avocado Oil

  • 1 6-ounce salmon filet, bones removed

  • Salt and pepper to taste

  • 4 cups organic baby spinach

  • ¼ cup Brussels sprouts, shaved (can get these pre-shaved at Trader Joes)

  • 2 tablespoons cherry tomatoes, halved

  • ½ avocado

  • 1 tablespoon cashews, plain & chopped

  • 2 tablespoons Primal Kitchen Cilantro Lime Dressing

  • Optional: roasted sweet potatoes, radishes, etc. get creative, listen to your body, and add whatever veggies your body is craving!


  • In a large skillet over medium-high heat, add Primal Kitchen Avocado Oil

  • Season both sides of the salmon filet with salt and pepper to taste. Be sure to remove any pin bones, and remove skin, if desired.

  • Add salmon filet to the hot skillet, skin side down (if you didn’t remove the skin).

  • Sear for about 4 minutes—don’t move the salmon in the pan while searing—or until golden brown.

  • Turn salmon over and cook for 3 minutes on the other side.

  • Remove from pan and turn off the heat. In a large bowl, add spinach, Brussels sprouts, tomatoes and avocado half.

  • Top salad with cooked salmon and chopped cashews.

  • Drizzle with Primal Kitchen Cilantro Lime Dressing